1package(17.3 oz or 2 sheets) puff pastry, thawed, but still cold
2Tablespoonsunsalted butter, melted
2Tablespoonsgranulated sugar
2teaspoonsground cinnamon
Frosting Tails
½cup(113 g or 4 oz) block-style cream cheese, room temperature
2Tablespoonsunsalted butter, room temperature
1cup(120 g) confectioners’ sugar
½teaspoonpure vanilla extract
Pinchof salt
Instructions
Bunny Twists
Line a baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll both the puff pastry sheets into a 10-inch by 10-inch square.
Leaving a ½-inch border around the edges, use a pastry brush to brush both of the dough sheets with melted butter. Use a clean pastry brush to brush the borders with cold water.
Whisk together the sugar and cinnamon, then sprinkle it on top of only one of the sheets. Place the second sheet buttered side down on top of the cinnamon sugar sheet. Gently press down.
Use a fork to crimp the edges and seal. Use a pizza cutter or sharp knife to cut the square in half. Cut each rectangle into 8 long strips to yield a total of 16 strips.
Place one strip on its side on the prepared baking sheet. Form into a U-shape so you should see the cinnamon sugar filling. Twist each strip twice. Leave a small circle at the bottom and separate the two ends at the top to form ears. Repeat with remaining dough strips placing each one at least 2 inches apart.
Put the baking sheet in the refrigerator while the oven preheats to 400℉, about 15 minutes.
Bake pastry twists for 16 to 18 minutes or until golden brown. Cool completely.
Frosting Tails
For the frosting, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until fluffy, about 2 minutes. Mix in the vanilla and a pinch of salt.
Transfer frosting to a bag fitted with a star tip. Pipe tails on the bottom loop of the bunny twists and serve.
Notes
Puff pastry: I prefer the Trader Joe's or Dufour brand because they are all butter. However, Pillsbury can also be used and is easier to find.Store in an airtight container at room temperature for up to 3 days. Puff pastry twists are best when eaten the day they are baked.Make ahead the twists up to 24 hours in advance. Lightly cover the baking sheet with plastic wrap and keep refrigerated until ready to bake.